Ingredients
- 4 Large (or 8 small) boneless chicken thighs
- Salt and pepper to taste
- 1 tsp + 2 TBSP ghee, divided
- 1 Lemon, thinly sliced, deseeded
- 1/2 cup chicken broth (page 189)
- 3 sprigs oregano, de-stemmed and roughly chopped
- 1 TBSP shallot minced
- 2 cloves garlic, roughly chopped
- 1/2 tsp crushed red pepper flakes
- 1 TBSP lemon juice
Directions
-
Preheat oven to 425° F.
- Season thighs with salt and pepper
- Heat a large cast-iron skillet over medium-high heat and add teaspoon ghee.
- Add chicken and cook skin side down 10 minutes or until cooked halfway through, allowing it to render and brown. Pour o excess fat to maintain thin coating in pan.
- Scatter half of the lemon slices over chicken and half on bottom of skillet (top slices will so en; those in skillet will caramelize).
- Transfer skillet to oven, leaving chicken skin side down. Roast 6–8 minutes or until chicken is cooked through, skin is crispy, and lemon slices on bottom caramelize.
- Place the chicken pieces skin side up and caramelized lemon slices on warm platter. Leave lemon slices in skillet.
- Heat same skillet on medium-high. Add broth, oregano, shallot, garlic, and red pepper flakes.
- Stirring frequently, cook 1 minute or until sauce slightly reduces.
- Stir the tablespoon of the lemon juice into mixture and season with salt and pepper.
- Turn off heat and add 2 tablespoons ghee, stirring to combine.
- Return the chicken to skillet skin side up to rewarm.
- Top chicken with caramelized lemon slices.
Serves 4
